One reason I love this summer salad is because so many of the ingredients are available at the same time (now!) straight from the garden or farm. As far as the recipe itself goes, I have to admit that for me, the best part are the ground cherries. I think it would make a fine salad with cherry tomatoes as well, but I just love the fruity taste that the ground cherries (also known as “husk cherries”) offer alongside the corn. And although the cucumbers aren’t the featured ingredient, they are key to bringing that refreshing taste and crunch to the salad that only cucumbers can!  (Adapted from this recipe on Food52.)

For vinaigrette:
1/8 cup olive oil
Juice of one small lime
Zest of the lime
Sea salt and ground pepper to taste

For salad:
4 ears grilled corn (see below for grilling instructions)
1 cup husked whole ground cherries (or use 1 cup small, sungold cherry tomatoes)
1 cup cucumber, quartered lengthwise, deseeded, and chopped
3 Tbsp basil, cut into into small, thin strips
2 Tbsp shallot, finely minced
1 tsp jalapeno pepper, finely minced

Grill the corn by placing it (still in husks) on the grill, closing the cover, and grilling for about 15 to 20 minutes, turning every few minutes.
 
Cut grilled corn off the cob and place in a medium sized serving bowl with the remaining ingredients.

Add the vinaigrette, mix all ingredients thoroughly, and chill in the refrigerator.

Janet Kern is a co-founder of LexFarm and helped guide the farm through its first year of operation in 2014 as its Acting Executive Director. She is passionate about making meaningful connections in our communities, especially through sustainable environmental and agricultural systems. Only in the last few years has she begun to really enjoy cooking, mostly thanks to the challenge that a commitment to a CSA and eating locally grown as much as possible requires…she now cans and freezes and enjoys finding new recipes and preservation techniques so no part of her CSA share will go to waste!